I think the IPA I brewed this weekend is going to be too bitter to enjoy.
The first taste of the cooled wort gave a wonderful initial bite and I thought, "Yum! That was nice. this should be a really - oh, yuk... CHRIST, that's really #&@%ing acrid! BLECH!"
The very end of the flavor experience was pleasant, though. It's just got a NASTY acrid bitter flavor between the bite and the aroma, and that was the thing that stuck in my mind.
I SHOULD NOTE; my wort was cooled with ice RAPIDLY, but I tasted before the cold break and a LOT of 'dust' from the hop pellets had settled out. I am hoping the hop dust caused the lock-jaw flavor experience, but that might just be wishful thinking.
I'm going to take samples of it as the process goes on, but am trying to think ahead for ways to fix it if it's as horrid as I am anticipating.
Could I just add some more boiled extract w/ water, or would I be better off with some unfermentable sugars going in (steeped crystal malt)?
Any comments appreciated.
FYI: I used the spreadsheet on the Beer Recipator and came up with an IBU score of 63. While this is just over the high side for an IPA (40 to 60), that is actually what I was TRYING to get. However, if I switch IBU calculation methods on that spreadsheet and use the Rager method, I get an IBU of more than 75, which is a bit more than I want. (and I don't understand the difference between the two methods, so...)
The recipe in question here is:
http://hbd.org/cgi-bin/recipator/recipator?group=2&item=5056
Also, I had intended on dry-hopping this in the secondary, but I'm paranoid about adding any more hops to this sucker (I know dry hopping doesn't add bitterness, but I don't want to make something go from bad to worse.)
-walker
The first taste of the cooled wort gave a wonderful initial bite and I thought, "Yum! That was nice. this should be a really - oh, yuk... CHRIST, that's really #&@%ing acrid! BLECH!"
The very end of the flavor experience was pleasant, though. It's just got a NASTY acrid bitter flavor between the bite and the aroma, and that was the thing that stuck in my mind.
I SHOULD NOTE; my wort was cooled with ice RAPIDLY, but I tasted before the cold break and a LOT of 'dust' from the hop pellets had settled out. I am hoping the hop dust caused the lock-jaw flavor experience, but that might just be wishful thinking.
I'm going to take samples of it as the process goes on, but am trying to think ahead for ways to fix it if it's as horrid as I am anticipating.
Could I just add some more boiled extract w/ water, or would I be better off with some unfermentable sugars going in (steeped crystal malt)?
Any comments appreciated.
FYI: I used the spreadsheet on the Beer Recipator and came up with an IBU score of 63. While this is just over the high side for an IPA (40 to 60), that is actually what I was TRYING to get. However, if I switch IBU calculation methods on that spreadsheet and use the Rager method, I get an IBU of more than 75, which is a bit more than I want. (and I don't understand the difference between the two methods, so...)
The recipe in question here is:
http://hbd.org/cgi-bin/recipator/recipator?group=2&item=5056
Also, I had intended on dry-hopping this in the secondary, but I'm paranoid about adding any more hops to this sucker (I know dry hopping doesn't add bitterness, but I don't want to make something go from bad to worse.)
-walker